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Easy Classic Pumpkin Roll with Cream Cheese Filling

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A tender spiced pumpkin cake rolled around a creamy, tangy cream cheese filling, creating perfect pinwheels that are impressive yet surprisingly simple to make. This classic fall dessert is perfect for Thanksgiving, holiday gatherings, or any autumn celebration.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 13-15 minutes until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel and carefully peel off parchment paper.
  8. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down, about 1 hour.
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then increase to medium and beat for 1 minute until light and fluffy.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Using the towel to help, reroll cake gently but tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while it’s still warm to train it to hold the shape. Use full-fat cream cheese for best results. The cake can be made up to two days ahead and stored in the refrigerator. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, Thanksgiving dessert, jelly roll, pumpkin cake

Find it online: https://breezybake.com/easy-classic-pumpkin-roll-with-cream-cheese-filling/